Extra Chunky Peanut Butter Cookies
My husband’s favorite cookie is peanut butter and we love the crunch of added peanuts in this recipe for extra chunky peanut butter cookies. I used to love baking cookies with my kids, and now I get to bake with my grandkids. I baked cookies several times a week and usually doubled or tripled the recipe otherwise they didn’t last. If you’re looking for crunchy peanut butter cookies you’ll love these. For your convenience, I’ve included a printable recipe below.
Extra Chunky Peanut Butter Cookies
Extra Chunky Peanut Butter Cookies Ingredients:
1 cup unsalted butter
1½ cup chunky natural peanut butter
1½ cup light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon Watkins Baking vanilla extract
2½ cup all-purpose flour
1½ teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted peanuts, divided
Directions for Extra Chunky Peanut Butter Cookies:
- Place the top oven rack in the center position and pre-heat oven to 375°F.
- Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla extract, and beat until light and fluffy.
- In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Using a spoon or cookie scoop divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a floured fork in a crisscross pattern to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
- Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
- Remove from the oven and let the cookies rest for 2-3 minutes before transferring to a wire rack to cool before serving.
Prep time: 15 minutes Baking time: 10-12 minutes Yields 18-36 cookies
Tip: If you use another brand you will need to increase the vanilla to two teaspoons.
I love Watkins baking vanilla because it’s double strength so you only need to use half as much and it tastes wonderful. I also sell it (I’m an Independent Watkins Consultant) and if you purchase through me I will receive a commission. Thanks in advance!
I used to bake cookies for packed lunches and after school snacks. Cookies and milk or hot cocoa was a favorite afternoon snack for our four kids. Now that it’s just the two of us we have cookies with herbal tea in the evening.
Ingredients
- 1 cup unsalted butter
- 1½ cup chunky natural peanut butter
- 1½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon Watkins Baking vanilla extract
- 2½ cup all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted peanuts, divided
Directions
- Place the top oven rack in the center position and pre-heat oven to 375°F.
- Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla extract, and beat until light and fluffy.
- In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Using a spoon or cookie scoop divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a floured fork in a crisscross pattern to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
- Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
- Remove from the oven and let the cookies rest for 2-3 minutes before transferring to a wire rack to cool before serving.
About the Author
Melody Thacker
Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.
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